Category Archives: Porterhouse

Gene & Georgetti

Gene & Georgetti overall score: 77

Another old timey Chicago joint that my wife and I hit on our trip was Gene & Georgetti.

This Italian place has been slinging food since 1941 with steak as their specialty.

The air conditioning was indeed comfortable, as the front of the menu suggests. In any case, we did a somewhat smaller meal here, as we were still a bit full from lunch and I knew I wanted to get another Italian beef sandwich later that night.

Flavor: 6

We shared the smaller cut porterhouse, which is generally meant for one. I think it was 24oz.

It was cooked nicely to medium rare throughout, and it was tender. Every bit of it was devoured. The down side was that it didn’t have a great char on it, and the flavor was a little weak, though it was indeed properly seasoned. There is certainly potential here.

Choice of Cuts & Quality Available: 8

This place covers the four steakhouse basics and then some, with different sizing of each. Most of the beef is wet-aged, with the exception of the tomahawk special.

Portion Size & Plating: 8

Portions are good here. No complaints whatsoever. I think the plating is typical of old time steak joints: a semi-fancy plate with the item plated neatly in the center.  No fluffy bullshit; I respect that.

Price: 8

At this point I was starting to get used to Chicago steakhouse pricing. The marked up items are generally the dry-aged stuff or the specials. The single cut porterhouse came in at about $55, which is closer to NYC pricing, but it did come with a soup or salad as well as a potato. Not too bad.

Bar: 7

The bar here is a mid-century modern stretch at which I would be happy to sit and have a drink.

There’s a great plaque on the wall at the bar with an excellent quote:

And as for the drinks themselves, they’re nicely mixed. I had a negroni since this is an Italian steakhouse. It was delicious.

Specials and Other Meats: 8

They had a few items on special. Let me grab the menu for you:

Maybe we should have tried that tomahawk.

Apps, Sides & Desserts: 7

Aside from dessert, we really only tried the soup, salad and potato that came with our entrees. They had a shrimp appetizer that sounded like scampi that seemed interesting to me. Next time.

Nothing too impressive here, but all of it reminded me of what my mom used to make at home when I was growing up. Just not quite as good. Their “Garbage Salad” sounded way more appealing, and we should have ordered that instead. It has all sorts of meats and cheeses in it, which would have been exactly like my mom’s. The potatoes were just under-seasoned and under-crisped. Mom’s are better than these too.

Dessert was great, and it was a much appreciated gift on the house.

That’s pistachio, coconut, chocolate and strawberry ice cream. Keeping it simple! I like it.

Seafood Selection: 8

There are a bunch of seafood entrees here, but we decided to try a seafood pasta for our second main course. A classic: linguini with white clam sauce.

This was great. Not only was there an abundance of clams in the shell, but the sauce was also made with minced clams as well. Very flavorful, with perfectly cooked pasta.

Service: 10

Top notch service here. Attention to detail, nice staff, and they pay attention to what you write on your OpenTable reservations. I was also a huge fan of their bread sticks.

Ambiance: 7

I love the old feel to this place, but I think it might be time for an update. The original touches and details can definitely remain, but maybe some spit shining can happen. I wish I was able to check out the upstairs, but it seemed like there was a private event going on up there. The two dining rooms downstairs were nice though.

GENE & GEORGETTI
500 N Franklin St
Chicago, IL 60654

Char House

Char House overall score: 74

Char House is a new Chinese style steakhouse on Mott Street in Chinatown. I tried a nice variety of stuff here, so I think I got a good sense of the restaurant’s capabilities. Check it out:

Flavor: 8

Wagyu Sirloin: 8/10

This baby had a nice char on the outside, it was well seasoned and was perfectly cooked to medium rare inside. The cut itself was a little chewy, but for the price this wasn’t too bad.

Porterhouse: 7/10

This lacked a little seasoning, and didn’t have too great of a char. It did pack some nice dry-aged flavor though. Another miss here was that the filet side was overcooked.

Frenched Rib Eye: 8/10

This had a nice sized cap that packed a good amount of dry aged flavor. The steak had a nice char and it was pretty much cooked correctly – perhaps a bit on the rare side.

Choice of Cuts & Quality Available: 9

The beef here comes from DeBragga, so you know you’re getting good quality. Char House does some additional aging in-house as well, and they develop some really nice flavors. As far as cuts go, they offer two large format rib eyes, a single cut rib eye, a strip, a porterhouse, the wagyu sirloin and a filet. That’s an impressive selection for a small steak joint.

Portion Size & Plating: 8

Portions here are pretty good. The large format cuts that I tried clocked in at 36oz each. Each were meaty enough to feed two, although the filet side of the porterhouse was a bit on the small size. Sized and apps were nicely portioned.

Price: 8

The porterhouse and rib eye came out to $114 each (they charge by the ounce), which was a fair price, though a bit high compared to other small mom and pop style steakhouses. One item that stuck out as a bit pricey was the XO shrimp ($14 for three shrimp).

Bar: 3

This joint doesn’t have a bar. They offer some wine and sake selections, and I think some loose beer selections on ice in the front near the host station, but there are no seats at that area (which looks like a bar). I was hoping for some interesting Asian inspired cocktails. Oh well. Maybe in time they will build the bar out.

Specials and Other Meats: 7

I don’t recall our waiter or the host telling us about any specials, but they do offer roast chicken and pork ribs. I was hoping for some duck, being this is a Chinese joint, but no luck.

Apps, Sides & Desserts: 8

Crab Cake

I really enjoyed this. It was reminiscent of the classic Chinese shrimp toast dish, only with crab instead.

XO Shrimp

These were nicely cooked and prepared, but I feel like $14 is too much for just three shrimp.

7 Spice Corn Brulee

This was really tasty. Creamy corn pudding, in a sense, with a great spice profile.

Sweet Soy Glaze Bacon

This was nice as well. Not in my top five, but definitely something I would order again if I came back. It had good sweetness to balance the savory.

Sesame Mashed Potatoes

This was a nice take on mashed potatoes. The toasted sesame flavors definitely bring you into the wheelhouse of Asian flavors.

Skillet Brownie a la Mode

This was a nice dessert. Not too sweet, as the chocolate was nicely balanced with dark bittersweet as well as melty milk chocolate.

Seafood Selection: 8

There’s a whole fish as well as “Lobster Dynamite” on the menu here for entrees. Again I was hoping to see a bit more variety from a Chinatown steak joint, but I bet that whole fish is great. I’d like to try that if I go back.

Service: 7

The service was awkward. It was a Friday night at 7pm, and the restaurant was only half full at best, so I would have expected a bit more “on top of things” service. There seemed to just be one waiter, and the hostess ended up being our server for half of the meal. It also took a while to get the check, but everyone was super friendly and hospitable, and they even threw in some complimentary apps and sides. No bad attitudes or anything like that – very nice people, and everything on the menu was explained to us perfectly.

One thing to note here is the awesome bread basket. It comes with a variety of chips: sweet potato, taro, shrimp and regular potato. I particularly liked the inclusion of the shrimp chips. And the bread was super hot and fresh. Lovely.

Ambiance: 8

They did a great job with the space here. It feels both like a steakhouse and like a downtown Chinese restaurant. The music selection was a chill mix of electronic lounge type music and hip hop, and the lighting wasn’t too dim, but wasn’t too bright either.

CHAR HOUSE
43 Mott St
New York, NY 10013

Four Cuts Steakhouse

Four Cuts overall score: 82

My wife and I came here for a quick meal and to take photos for Instagram.

Flavor: 8

The porterhouse was a 7/10. It was cooked nicely to medium rare, but it lacked a bit of seasoning and dry-aged flavor. The strip side had a bit of a chew to it, but still pretty good. The filet side was perfect!

The “sauce” we ordered on the side was the “cherry peppers and onions” selection, which I knew in advance wouldn’t be an actual “sauce” as listed on the menu.

Four Cuts Steakhouse is owned by the same folks as Tudor City Steakhouse, and I recall that I enjoyed the cherry peppers and onions there (it, too, wasn’t a sauce, but, rather, a toping or a side item). I dig it. And these are perfect to use for leftover steak and eggs the next morning.

We also tried the filet “oscar” style.

This was a 9/10.

The lobster meat and hollandaise really worked nicely together with the steak, which was perfectly cooked to medium rare.

I highly recommend that filet, and I’m looking forward to trying more cuts the next time I visit.

Choice of Cuts & Quality Available: 8

You can see here on the menu that all “four cuts” are represented (not counting the lamb chops):

However, they also offer specials like the filet “oscar,” and this tomahawk that I unfortunately didn’t get to try:

It looked and smelled delicious! The meats hail from Masters, and are all dry-aged for 28 days.

Portion Size & Plating: 8

Portions are large here, and plating is pretty standard in the steakhouse style. Elegant and simple.

Price: 9

The prices here are all very fair. In fact some are a huge bargain considering what neighboring steak joints are charging, much like their sister restaurant, Tudor City Steakhouse.

Bar: 7

There’s a cozy little stretch of bar that was seeing a fair amount of action on a Friday evening. I liked this little guy sitting on there:

Drinks are pretty good too.

First they brought out a vodka martini by mistake, but they knew before I did (I hadn’t sipped it yet). They just brought out a gin martini and told me to keep the vodka one too. Bonus!

Specials and Other Meats: 8

There are definitely some steak items that aren’t listed on the menu. The tomahawk steak and filet “oscar” style that I mentioned above, for example. Make sure you ask what they have. By way of alternative meats, you can go with either lamb or chicken.

Apps, Sides & Desserts: 8

The crab cake was meaty!

The star of the apps were the oysters Rockefeller and the clams casino. These usually come six to an order, but the chef did us a solid and gave us three of each so we could try both preparations.

I also really liked the tuna tartare. Big portion, clean and fresh taste, and simply executed.

Sautéed asparagus with garlic:

Hash brown potatoes:

Sautéed spinach with garlic:

For dessert, my wife liked the raspberry cheesecake best of the two:

But I liked the raspberry creme brûlée. This was a unique take.

Seafood Selection: 8

There’s branzino, salmon and tuna on the menu for you non-carnivorous losers out there. But based on the quality of the baked shellfish apps, I would say you’re in very good hands ordering a seafood entree here.

Service: 10

Tony is incredible, and the wait staff is top notch. You really are treated like royalty here. My favorite service aspect of the meal at Four Cuts was the table bread. It comes with a really tasty garlic, olives, capers and tomato oil spread that will blow you away. It’s almost like a “bagna cauda,” but I’m not sure if there are anchovies involved.

Ambiance: 8

This little “mom and pop” steak joint exudes a cozy yet elegant atmosphere that really makes great use of the space. It felt like the right balance between a traditional steakhouse and a local neighborhood joint. Go give it a shot. There’s even free garage parking for four hours right around the corner on 58th Street.

FOUR CUTS STEAKHOUSE
1076 1st Avenue
New York, NY 10022

The Lobster Club

The Lobster Club is the newest venture by Major Food Group (The Grill, Parm, Carbone, The Pool, etc). What attracted me to this joint was their chili oil-, cumin- and Szechuan peppercorn- spiced tomahawk rib eye. You may recall my Szechuan strip steak recipe, where I used a similar flavor profile. Let me just admit up front that mine wasn’t as good as theirs, despite mine looking prettier and my crispy rice being fantastic.

Anyway, let me get to the meal already.

I started at the bar with a great cocktail called the Umeshu Highball: Japanese whisky, aged umeshu and sparkling water.

At the table, my wife had the Jasmine Blossom: Bourbon, plum sake, plum eau-de-vie and sherry. Garnished with a big slice of fresh ginger.

At dessert, we shared the Banana Goto: Japanese whisky, espresso, cacao and banana whipped cream. This went perfectly with our dessert, as you will see later.

The cocktails were all awesome, and I would definitely come back for a drink at the bar, for sure.

Our first course was sushi. This is an entree but we shared it as an appetizer. At $68 this is pretty hefty, but the quality was indeed top notch.

We shared the Sansho Octopus dish next. This was pricey at $28 for a single large tentacle, but it was pretty tasty, and served with some Asian style pickled radish and cucumber slices, as well as what reminded me of a chimichurri sauce on top.

Before the steak came out, they brought out this cool platter of sauces for the steak. None of them were really necessary, given the richness of the steak and the aggressiveness of the flavors, but a few of them went well. Namely, the confit garlic and the chili sauce.

The steak itself was a haymaker knockout punch of flavor. This shit is aggressive, spicy and there’s a LOT of it. You should take my 10/10 score of this with a warning: I happen to LOVE these flavors. The steak reminded me of the tingly beef noodles or the spicy cumin lamb noodles at Xian Famous. That is not everyone’s cup of tea! If you just want dry-aged beef, then go with the porterhouse here. This baby is minimally aged and it packs a wallop of interesting flavor.

The quality was great. Very tender, great cap size, edible fat. It was also cooked perfectly. If you want unique, then go for it. It’s $195 for 46oz (including the bone), and, as I said, it’s aggressively spiced. You may want to split it with three others rather than two just to give your taste buds a break.

The steak also comes with a pair of sides: blistered shishito peppers and grilled king mushrooms (my favorite kind). These were both excellent.

For dessert, we shared the Japanese Iced Coffee Kakigori. This is essentially coffee and cream flavored shave ice. A mountain of it, at that. It paired perfectly with the third cocktail I mentioned up top.

Overall this was a really good meal, but it was expensive. I probably wouldn’t go back, but I’m glad I did go. I needed to try that steak!

I came back here a second time to try the Szechuan steak again with some friends who convinced me that I should have it a second time. This time is was a bit tough. 7/10.

We also tried their porterhouse.

This, too, is pricey at $185. What I didn’t realize is that the flavor is that of sesame, in keeping with the asian theme here.

 

The flavors were nice, but again there was a texture problem. When you are paying this much for steak, they need to be perfect. 7/10.

THE LOBSTER CLUB
98 E. 53rd St
New York, NY 10022

Ben & Jacks Steakhouse (44th Street)

Ben & Jacks (44th Street) overall score: 90

I’ve been a big fan of Ben & Jack’s for a few years now, after several delicious visits to the location down in the Flatiron area. They recently re-opened their East 44th Street location, so I went in to give it a try with another food blogger pal of mine. Chef Admir wouldn’t let us order for two. Instead he fed us enough food for five. Check it out below:

Flavor: 8

Porterhouse: 7

This baby was cooked perfectly. It had a great char on one side, and it was cooked to a nice pink throughout.

Cajun Rib Eye: 9

What a great crust on this baby. And I could really taste the dry-aged flavor coming through. The cajun spice treatment didn’t overwhelm it at all.

Prime Rib: 9

This prime rib was definitely roasted to perfection, and since it was dry-aged, the flavor was extra intense and delicious.

As you can see, however, it almost looks as if the meat hit a hot surface to get an additional sear or cook on the cut.

Perhaps it was sliced on a hot surface, or it was a cut that was exposed on one side while roasting. Either way, it was delicious and worthy of your attention.

Choice of Cuts & Quality Available: 9

This place uses Master Purveyors to supply the beef, and Chef Admir dry-aged everything in-house in a custom aging room. Everything is prime, and really friggin’ good. There’s a huge variety of cuts here, running the gamut on all the standard cuts and then some.

Portion Size & Plating: 9

Portions here are good here. The plating is basic yet rustic and elegant on the steak and sides, but with the apps you will get some very beautiful looking platess.

Price: 10

This place charges average to below average prices, which is great given the midtown location and the fact that the steaks are delicious.

Bar: 9

Great big marble bar with lots of light coming in from the nearby wall of windows. They mix a nice martini too. I’d definitely hang out here and chow down on a burger or something before ordering a steak.

Specials and Other Meats: 9

I didn’t poke around too much into the specials and other meats sections of the menu, but there is good representation here. One thing I will mention is their happy hour burger special. For just $13.95 you get an 8oz dry-aged wagyu burger with fries. Awesome.

It just needs a potato bun and a sauce. Then it’s perfect.

Apps, Sides & Desserts: 8

Great creamless creamed spinach, just like at the other location. Really unique mac and cheese, made with shallots and butter in the mix for a bomb of flavorful decadence. Great crispy hash brown potatoes, sliced thin and cooked with onions. Also some really awesome thick cut steakhouse bacon.

Seafood Selection: 10

I didn’t try any here yet, but I know the other location was great, and the same kind of variety in menu items is present here as well, so I’m piggy-backing the 10 score over here.

Service: 10

Top notch. Always. These guys are great and will make you feel like royalty.

Ambiance: 8

This is a brand new restaurant with really nice space and elegance. There’s even an outdoor area in the back for when the nice weather finally gets here.

BEN & JACK’S STEAKHOUSE
219 East 44th Street
New York, NY 10017

Mastro’s Steakhouse

Mastro’s overall score: 89

My wife and I came here with her uncle to celebrate his birthday and to use some accumulated Open Table credit that we built up with reward points. Check out the verdict:

Flavor: 9

We had two steaks. The first was the Australian wagyu tomahawk from Broadleaf. This thing was impressive.

It had a great crust, it was cooked perfectly to medium rare from end to end, and it was so damn tender. 10/10.

The other steak we tried was the 20-day wet aged prime porterhouse.

This was pretty good too, but I felt that it needed a bit more crust and lacked a little bit in terms of tenderness and flavor. 7/10.

Choice of Cuts & Quality Available: 9

There is a massive selection of cuts here, with several different types of cuts within each category, and then some. Very impressive. The quality is all wet-aged prime or wagyu. I took a point because they have no dry-aged offerings.

Portion Size & Plating: 9

Portions here are good, and they do some really nice plating for the chilled seafood. Everything else is pretty standard for steakhouse fare.

Price: 7

We had $120 of credit to use but the bill was still hefty.

Overall I think there is a better value for the tomahawk at Del Frisco’s (same steak is $95 instead of $115 – and just as good), and better value elsewhere for the porterhouse. For $63, a mediocre 24oz cut is a bit of a stiff price to pay.

Bar: 8

This joint has three bars; two upstairs and one downstairs. That splits up the crowd a bit, but each bar is still pretty nice.

I liked that they served my martini to me with the shaker, rather than taking it away. This allowed me to have that briny, watered down gin as a second serving when I finished the stiff drink. At $26 all in with tax and tip, that martini was pricey though.

Specials and Other Meats: 10

There were lots of specials read off to us, both in the meat and non-meat categories. As for other meats, they offer veal, lamb, chicken, and pork. They run the full gamut.

Apps, Sides & Desserts: 9

We tried the “steak bacon.” This was really good and thick. Loved it.

The chilled seafood was pricey but really delicious. We built our own tower with three jumbo shrimp, colossal crab meat and a dozen oysters.

For dessert we had butter cake and chocolate cake. The butter cake was awesome, and truly rivaled Del Friscos. It was bigger but lighter than theirs.

Seafood Selection: 10

There’s bass, tuna, swordfish, salmon, scallops, crab and lobster. Damn! I didn’t try them, but based on the quality of the seafood in the apps section, I have to bump this from my placeholder of 8/10 to a solid 10/10.

Service: 10

Let me start with the bread – amazing little basket here:

As for the wait staff – really top notch. They were very attentive, nice and non-intrusive. They gave us a freebie dessert since we were celebrating a birthday too. What really sent me over the top, though, was that they even called my wife the following day to ask how everything was, and to make sure that her uncle enjoyed his birthday celebration. That’s crazy!

Ambiance: 8

This place can get loud and rowdy, a little bit clubby upstairs. But the downstairs is a little more intimate and chill. I like that split personality aspect. Hopefully, when you go, they seat you in the location that corresponds to your mood.

STEAKHOUSE NAME
Address
Address

Maxwell’s Chophouse

Maxwell’s Chophouse overall score: 88*

NOTE: THIS PLACE IS CLOSED!

I came here with a group of friends to tackle their dry-aged  six-bone standing prime rib roast. Watch this:

If their regular steak selections are anything like that monster, I think this could end up being one of the best steak joints in town. Read on.

Flavor: 9

These guys dry age everything on site, and this roast was aged for two months (61 days). The edges had a great earthy, nutty and mushroomy flavor to them from that aging process.

And as you can see below, the center was cooked perfectly.

Unfortunately, on a second visit, the prime rib wasn’t as good. Still had great flavor, but the texture was a bit off for some reason. 8/10.

I did try their porterhouse as well. This baby was tender all over, and had a nice crust. It was cooked just right at medium rare too. 9/10.

I even tried something very special and unique as well. A 500-day dry aged strip steak.

This was wild. It’s not on the menu, and it was something the chef was doing experimentally. It had a super aged flavor that was almost like meat fuel or butane. I liked trying it, but I’m not sure I would go all in on something like this often. Too aggressive for me.

Choice of Cuts & Quality Available: 8

In addition to the four major steakhouse cuts, they also offer that prime rib as a regular menu item, king or queen cut. Everything is graded at prime and dry-aged on site. I also like the fact that they proudly state that the animals are raised on corn, which helps develop all that tasty marbling.

Portion Size & Plating: 9

Portions are all pretty good here from what I can tell. The sides are big enough to share with two people, for sure.

Price: 8

This place is on par with the steak joints in midtown, but the rack of ribs comes in at $80pp and includes sides. That’s a good deal.

Bar: 10

This place has a great long marble bar with elegant surroundings. I would definitely hang here. They mix up a nice martini too, and have an interesting signature cocktail list.

Specials and Other Meats: 8

There weren’t any specials read to us (we had pre-ordered this monster in advance), but the prime rib rack is pretty damn special itself. As far as other meats go, you basically only have lamb or chicken. I can respect that though: focus on the beef!

Apps, Sides & Desserts: 9

We tried a number of items during this feast. I’ll list them all and discuss.

Bone Marrow: 7/10

This had good flavor but there just wasn’t enough of it. The grilled lemons were a nice touch though, and the bread was delicious.

Bacon: 10/10

This is top notch shit from Nueskes. Easily on par with Angus Club or Tuscany Steakhouse, and very close to a top five bacon app.

Mashed Potatoes: 8/10

I’m rarely impressed with mashed potatoes after growing up eating my mom’s, which were butter- and mozzarella- laden trays of pure heaven. But they were smooth and buttery. Very nice.

Mushrooms & Spinach: 9/10

Both simple and delicious. I would get these again for sure.

Chocolate Cake: 9/10

This thing is enormous and can easily feed a table of four for the $25 price tag. In fact, this fed seven people (though we also shared another dessert as well).

Butterscotch Creme Brûlée: 8/10

Wow. Super rich, very sweet, but really fucking tasty. Share this otherwise you might overload on decadence. Below is a shot of the dessert platter that came out on my second visit, to share among 10 people.

Seafood Selection: 8

There’s salmon, three-pound lobsters and big eye tuna on the seafood entree menu. I like how this and the chops menu are streamlined and slim, but that means fewer options for you picky assholes out there.

Service: 10

Impeccable. Everyone is attentive, really friendly and knowledgable. The bread basket here is quite interesting, and contains cheese baked flatbreads, chocolate and strawberry muffins, olive bread and other stuff. Very nice.

Ambiance: 9

This place is gorgeous inside. The floor space isn’t gigantic, but the ceiling height is. That really gives the joint a grand and spectacular feel.

There’s also a private dining room, which is where we ate:

I will definitely be back to try some seafood and their porterhouse.

MAXWELL’S CHOPHOUSE
1184 Broadway
New York, NY 10001

Tuscany Steakhouse

Tuscany Steakhouse overall score: 93

Last week the owner of Tuscany Steakhouse invited me in to take some photos and try out the food. This place used to be called Nino’s Tuscany Steakhouse, but just before the new year they did a big remodel and upgraded the place big time.

I was excited to try it, hoping that they made some improvements. I didn’t have the greatest meal at Nino’s, but this new joint was a much different experience. Check it out:

Flavor: 9

We ordered the porterhouse for two.

Let’s take a peek at the inside…

Oh fuck yes… nice and pink. Let me spread her open a little bit.

Closer?

More? Wider?

Okay… so this thing was perfectly cooked to medium rare. It had a gorgeous, crispy, well-seasoned crust on the edges. This is one of the better porterhouses I’ve had recently. 9/10.

I came back for a second visit and tried the rib eye.

This was cooked perfectly, just like the porterhouse.

It just needed a bit more seasoning and it wasn’t as potent in terms of the dry aged flavor on this particular cut. 7/10, but increased to an 8/10 on average after several visits.

The porterhouse was still incredible though. Perfect.

The filet mignon was also excellent. 9/10. Thick, tall, like a mountain of meat.

Choice of Cuts & Quality Available: 10

While they only offer the basic four steakhouse cuts – filet, strip, porterhouse and rib eye – they do a bang-up job on them, and they dry age everything in house. My porterhouse was aged for 29 days, and it came from Masters up in the Bronx next to my facility.

A couple next to me ordered the strip and it looked and smelled amazing. This place gets the job done nicely.

After several visits, one thing that really strikes me is how consistent they are. Every time I go, I get excellent quality, flavorful cuts. That is rare to find.

Portion Size & Plating: 9

Portions are big here. The sides are definitely large enough to share with two to four people, especially if you’re going heavy on steaks. Plating is basic for the steaks and sides, but the apps can get a bit more flare to them.

Price: 9

The prices are very fair here. The steaks come in slightly cheaper than average for the location. Some of the pasta dishes seemed high, but the one I tried was worth it, and the sides and desserts are all great bargains, especially when you factor in the quality of the food for the price.

Bar: 8

This is a nice little bar, and it was getting a good crowd on a Saturday as we were leaving. Same set up as the old restaurant bar, but nicer and remodeled.

I snagged a few of the potato chips that they serve at the bar. I like that touch.

They mix up a great martini too.

There’s also a great selection of wines here, and a little wine room in the back.

We tried some muscat with our dessert and it was just right. Not too sweet, not too potent.

Specials and Other Meats: 10

There were no special meats offered up, but there were specials of the day like soups. As for other meats, they had lamb, veal two ways and chicken two ways. Not a bad showing at all. In fact, I saw a veal parm come out after finishing the porterhouse, and I was so tempted to order one to go. It looked amazing.

Here it is:

Absolutely incredible. An easy 10/10. I would eat this every day if I could. It’s really surprisingly light, and super flavorful. The beef was so tender inside, and the crispy crust was the perfect contrast to the soft melted cheese.

Oh, so cheese isn’t your thing? How about the broiled veal chop, then? It’s a veal porterhouse, and it comes with grilled greens. This is amazing, and you definitely don’t see this cut very often in steakhouses, or anywhere else for that matter. 10/10.

Or the veal Milanese, which is essentially just a salad on top of a fried veal chop. 8/10.

I also gave the lamb chops a try. The serving size is incredible: three thick, double-cut chops.

They really nailed the crust.

And the inside was perfectly cooked. 9/10.

The “Pollo Tuscany” is essentially chicken breast, marsala style, but with roasted red peppers and melted mozzarella on a bed of spinach.

One thing I will note here under specials is the lunch menu. That veal Milanese is just $28 at lunch, and it is the full dinner size. They also have a special cajun rib eye at lunch too. This thing is amazing.

It’s a slightly smaller portion size than the dinner menu, but still around 18oz.

And for just $30 it also comes will full sized creamed spinach and mashed potatoes sides. Incredible! 9/10. You can also get the cajun rib eye as a full entree size at dinner if you ask, even though it isn’t on the menu.

Same goes for the porterhouse.

By the way, that cajun porterhouse was the best porterhouse I’ve ever eaten! An easy 10/10.

Apps, Sides & Desserts: 10

We did three apps to start. First, the bacon:

This was two slabs of thick cut Canadian bacon (we cut them each in half).

Te second trip the bacon came out a little more burnt on the edges, but still really delicious.

This shit was amazing. Easily on par with places like Angus Club and Maxwell’s Chophouse. This is a must order when you come here, and it goes very nice with their steak sauce (a tomato-based and horseradish-heavy sauce – also good with seafood).

Next was the tuna tartare. This was delightful.

It came with lightly salted avocado slices, lime slices, cucumber slices, toasted bread slices and a slice of tomato, along with some unsliced arugula. It was bright and fresh, and dressed perfectly.

I am tempted to get that every single time I eat here. But you have to explore. For example the salads are even pretty good, like this chef’s salad that comes with sliced shrimp and bacon.

We also tried an order of oysters. Just a half dozen, to see how the quality was.

They were excellent: Perfectly shucked with no bits of shell in them. Great size – not too big, not too small. Crisp, clean, briny, and fresh. Here they are, all dressed up and ready to get raped by my mouth:

For our sides, we ordered sautéed spinach and hash browns. Both were great, and very large portions. The spinach was seasoned just right, nice and simple with salt, pepper, olive oil and garlic.

The hash browns were nice and crisp on the outside, while still tender and soft inside. I loved these.

Fries are perfect.

The Clams Oreganata were excellent as well.

Lumb crab meat is a generous portion size:

Crab cake was really nice and classically prepared, Maryland style.

The lobster cocktail was flavorful and generously sized.

I didn’t get a shot of it, but the creamed spinach here is the “creamless” style that I love.

The calamari had a nice batter and were perfectly cooked.

Here’s a special they had: burrata with portobello and roasted red peppers:

For dessert, we had a slice of tiramisu and a piece of chocolate mousse cake. Both were excellent, and I really loved their shlag.

Here’s their apple strudel – HUGE!

Seafood Selection: 9

There’s sea bass, tuna, salmon, lobster and shrimp in the entree portion of the menu. That’s a fantastic showing, and I bet they do a great job since this is essentially an Italian joint, and Italian joints are known for having good fish. While I only tried the apps and a bowl of lobster bisque, I am confident that this section of the menu is well above average.

Their seafood linguini was incredible. It was jam packed with perfectly cooked shrimp, clams, calamari and even a half lobster.

Upon multiple visits now, I can confirm that the seafood is excellent. I tried the grilled tuna and the grilled salmon. I would definitely get both of them again, and the portion size is great.

Service: 10

The waiters are awesome here, and the management is super nice and engaging. They all know their stuff and can answer any questions you have, whether it’s the basics of the steak cuts or the specifics of aging. They’re even great with super old bottles of wine with delicate corks.

The table bread consisted of onion rolls and some sliced Italian bread, served with butter. This stuff is also great with their steak sauce.

Ambiance: 9

This place made a great turnaround in ambiance. I loved the brick walls in there last time, and the overall cozy feel to the place. Now, with white-washed brick walls and deep, elegant wood finishes, this place feels more like what it is – a really nice steakhouse.

It still has some nooks and crannies in the dining room where you can get a more private feel, which I really like, and there’s even a separate room where you can host a party or larger group. They’ve really done a great job in here.

No bull: this place is really nice, and I’m glad it’s only a block away.

TUSCANY STEAKHOUSE
117 W 58th St
New York, NY 10019

Dickie Brennan’s Steakhouse

Dickie Brennan’s overall score: 76

My wife and I took a trip to New Orleans for New Year. We had been to the Big Easy once before, and I credit this magical town for sort of kicking me in the balls and setting me on my path towards foodyism. We hit so many great spots on that first trip, it was almost as if we designed the trip around the food.

Anyway, Dickie Brennan’s is always talked about as one of the country’s best steakhouses, so I had to give it a try. And I was thorough. I ate three steaks myself, pretty much, and helped with a fourth. See below:

Flavor: 7

Rib Eye: 8/10

This was the big winner here. It had a great crust, it was cooked to a perfect medium rare, and it was topped (to my surprise) with an awesome spicy Cajun style whipped butter. The only down side was that I didn’t get too much of a dry-aged flavor.

Cajun Strip: 7/10

This is listed as their signature and special cut. It’s a boneless strip that’s cooked with Cajun spices in a cast iron skillet. The strange thing about this particular cut is that it didn’t really bring that much Cajun flavor. I think the rib eye had more because of the butter.

Another strange thing: I don’t think the chef even tried to get a sear on the sides of this cut. It looked like it was cooked the way salmon is usually cooked. You flip once and serve with a hard sear on each side, with nothing seared on the side edges. Fucking bizarre.

I think this is part of the reason why it was undercooked and even cool in certain parts. My buddy ordered this medium rare, but it was served rare.

Prime Rib: 6/10

I had high hopes for the prime rib, but it was a bit of a let down. The meat was well beyond medium rare, dry, and a little bit tight in terms of texture. I did love the horseradish sauce, however, and I was using it for more than just the prime rib.

Porterhouse: 7/10

This was a cut for one (24oz), and I was completely baffled with the way they sliced this thing.

Typically, t-bones and porterhouse steaks are cut in the other direction. This was also overcooked to medium plus as opposed to medium rare. It did have a good flavor, however, and the filet side was very tender.

Choice of Cuts & Quality Available: 6

This joint covers all the basics with some variation in the sizing, and everything is dry aged in house. But my buddies at the other end of the table said their rib eye was super tough, their strip had a massive ribbon of chewy fat running all through it, and they also had temperature issues. I understand that this was a busy weekend for the whole town in the lead up to New Year’s Eve and the Sugar Bowl, but this shouldn’t happen at a high end steakhouse. They need to work on their consistency and control better for quality.

Portion Size & Plating: 8

Portions here are generous, and plating is in the basic steakhouse style: nothing too elegant or pretentious.

Price: 7

While prices here are lower in comparison to the likes of NYC steakhouses, I imagine they come in a bit high for the locals. And given the inconsistent nature of the cooking, it might make people feel they’ve been ripped off if they have the same experience that me and my buddies had. Here’s what our bill looked like:

Bar: 10

The bar here is beautiful, old fashioned and very “old school steakhouse” in nature. I would definitely enjoy drinking here without eating. They also mix up some really nice cocktails, and they make a great martini.

Specials and Other Meats: 7

Chicken, lamb and quail are really the only other alternative meats being offered here, with the exception of a pork belly and scallop dish that seemed interesting. I think a solid pork chop and maybe some veal would round this out to a higher score, assuming they can execute the dishes well.

Apps, Sides & Desserts: 6

We tried a bunch of things and had more variety in the execution than I could have ever imagined. Let me get right to them.

Escargot & Bone Marrow: 10/10

This was fucking exceptional. It was easily one of the best appetizers I’ve ever had. Perfectly cooked escargot swimming in a spicy, buttery marrow sauce… Fuck yeah. It was even garnished with a crispy fried oyster for good measure.

Steak Tartare: 5/10

No dice. Too much vinegar dressing on this, despite the meat being tender and cut with a good amount of capers. The deviled eggs seemed like an afterthought.

Pontalba Potatoes: 2/10

I was excited to try these when reading the menu, as they contained ham, onions and mushrooms. However, there was no textural character or crisp to them, and they tasted pretty bland and mushy. I fucking made this fucking dish better when I was fucking eight years old for fuck’s sake!

As you can see from the range of scores on the apps and sides, consistency is still a problem as you work your way through the whole menu. That’s really a shame.

Seafood Selection: 6

There’s lobster, gulf fish and scallops on the entree menu. Not pushing it too much in the seafood department, which I definitely respect to some degree. But sometimes a mother fucker’s chick wants to shove her face into some fish, and wants more variety. I mean, shrimp didn’t even make a presence aside from an app and a gumbo.

Service: 9

This joint was jam packed busy, and what would likely be a usual 10/10 score here was taken down a notch just because of sheer craziness. Everyone was super nice though, and our waiter even asked to shake my hand when he saw that I had completely eaten all three of the steaks that I ordered. It was pretty funny when I ordered; he goes “Man… What are you doin’?” I told him that steak is my life, and to trust me, which he ultimately did.

Also they brought us multiple loaves of French bread when we asked (their table bread), and they replaced our water glasses with fresh new glasses of ice water every time we got even close to halfway done with a water. It was intense.

Ambiance: 10

This place is massive inside, absolutely gorgeous in the old steakhouse style, and really iconic. I didn’t take enough photos of the interior, unfortunately, but you can definitely see what it looks like online if you poke around a bit.

To sum up: I’m glad we went, but I’m not sure I’d go back with so many other great food options in this glorious town.

DICKIE BRENNAN’S STEAKHOUSE
716 Iberville St
New Orleans, LA 70130

Tudor City Steakhouse

Tudor City Steakhouse overall score: 86

My wife and I came here to shoot photos for Instagram and try out some of the tasty cuts of beef they have on the menu. Here’s what we thought:

Flavor: 8

Rib Eye: 9/10

This baby packed the most flavor and tenderness. They nailed the cook temperature as well, and it had a great crust on the edges.

We left nothing behind. This came out with a truffle butter “sauce” that was really decadent and flavorful. More like drawn butter than a sauce, but either way it was not needed due to the greatness of the beef. Their standard steak sauce is like a very good cocktail sauce (tomato- and horseradish- based).

Porterhouse: 7/10

This baby came out at a solid medium as opposed to medium rare, but it still had great flavor and a really kickass crust.

I think this steak would have tied or even perhaps overtaken the rib eye had it been cooked properly.

We ordered the cherry peppers and onions “sauce” for this, but it turned out to be regular bell peppers, and not much of a sauce (more like a side item). Skippable.

Choice of Cuts & Quality Available: 8

You’ve got all the basic steakhouse cuts here, plus a few budget steaks. Nothing too complicated. All steaks are dry aged in house, and USDA prime grade.

Portion Size & Plating: 10

Portions are large, and especially bountiful given the price point. Our ceviche appetizer was pretty big considering some of the dainty portions we’ve been seeing lately for nearly anything that isn’t an entree.

Price: 9

The prices here are considerably less (by $5 to $10 per steak) than most midtown rival steak joints. Our bill would have come to about $250, which I thought was fair for two drinks, an appetizer, a rib eye, a porterhouse for two, a side, two desserts and two coffees. In fact I’d say that’s a steal.

Bar: 7

The bar here is small, but it greets you warmly as you enter the joint. The bartender mixes a good martini and there’s a healthy selection of nice, affordably priced wines.

Specials and Other Meats: 7

There were no specials read to us, but, then again, I didn’t ask since I knew what I wanted before I even entered the joint. They do offer veal, lamb and chicken by way of alternative-meats.

Apps, Sides & Desserts: 8

Ceviche

This Peruvian mixed seafood ceviche had a nice squid ink and citrus base that really made it stand out from other ceviche dishes I’ve had in the past. It contained shrimp, mussels, fish and scallops.

Truffle Creamed Corn

Sorry, no pic. This was tasty, and had a nice bread crumb crust, but it was light on truffle flavor compared to the butter sauce mentioned above, and the cheese baked into it was a bit grainy at times.

Banana Cream Pie

This was great. Smooth, creamy, not too sweet, and just the right amount. I really liked this.

Chocolate Cremeaux

This dessert, on the other hand, didn’t quite deliver. The chocolate was a bit too dense overall, and I was expecting something more creamy and mousse-like. To their defense, I do not really know what a “cremeaux” is.

Seafood Selection: 10

There’s sushi, sole, salmon, tuna, sea bass, shrimp and trout on the seafood entree menu here. That’s pretty impressive! From the ceviche that I tried, I would say that these guys know their way around fish. Perhaps ordering a seafood entree to share as an appetizer is a good move.

Service: 10

The service here is fantastic. The waiters are attentive but not in your face all the time. The food is paced out properly and no one is waiting around or rushed.

Bread is pretty standard; sliced baguette or Italian bread style, with regular butter.

Ambiance: 9

The space here is beautiful, and the dining room has a few nooks and crannies where you can achieve a more private feel if needed.

The entrance on Tudor City Place is very quaint and welcoming, and it feels like you’re stepping into someone’s apartment building.

TUDOR CITY STEAKHOUSE
45 Tudor City Pl
New York, NY 10017